Happy St. Patrick's Day! A perfect day to try this simple and delicious sliced potato.
I made these for the first time last week for Joe and I. We were both so impressed with the presentation and called them 'Blooming Potatoes' as a take on the classic Outback Steak House's Bloomin' Onion.
This recipe is...well, on the complete opposite side of the fried whole onion appetizer, from that chain restaurant, but these salty spuds are just as yummy.
An easy after work, throw it in the oven and settle in to a quiet evening. The hardest part is resisting the urge to slice through the whole potato. I used a very sharp paring knife and took my time. Sprinkled with some sea salt and pepper and I was good to go.
Give these a try and post your own Blooming Potato photos or comments. I'd love to hear your review.
Wishing you all a very happy early spring and blessed St Paddy's Day!
Serving: 1/2 to 1 potato (depending on the size of the spud)
1 small to medium size baking potato, washed
1 teaspoon olive oil (optional)
1 teaspoon of sea salt
cooking spray (optional) instead of olive oil
Preheat oven to 350 degrees.
Once potatoes are washed, place on a cutting board and carefully make thin vertical slices all the way leaving the bottom of the spud still connected.
If desired, spray with cooking spray or drizzle with olive oil and sprinkle with sea salt.
Place in a 350 degree oven, on a small cookie sheet and bake about 1 to 1 1/2 hours or until crispy and cooked through.
Allow to cool slightly before serving. Season with fresh ground cracked pepper and serve with your favorite sauce.
Chef Note: Don't be shy....feel free to use your hands to eat these. They pull apart like french fries! So much fun to eat.